Magical Mocha Elixir

Magical Mocha Elixir

I love to experiment with food. And I love it even more when I can add medicinal herbs into the mix. Lately I’ve been playing with different supplements like Maca, Ashwagandha and Triphala, all of which are excellent adaptogens – meaning they help our bodies manage stress and assist in recharging the adrenal glands. But my new favourite is a supplement called Shilajit. Shilajit is found predominantly in the Himalayas and contains more than 85 minerals. Most importantly, it contains humic and fluvic acids which are two of the main substances responsible for energy production within our cells. Shilajit supports deep rejuvenation and energy production in the body along with enhancing sexual energy, immunity, a healthy fat metabolism and providing general fortification and tonification of the entire body.
Sounds amazing right? The only downside is that the flavour is quite strong – often described as a natural smoky flavour. I’ve been putting it in my green smoothies, but the taste is less than optimal. So this morning I tried creating something new – a super nutritious mocha drink, packed with extra energy and delicious! You can of course make the entire recipe without Shilajit, but it packs an extra special punch with it added. Enjoy!
Magical Mocha Elixir (1 serving)

  • 1 TBS chia seeds
  • 3 TBS hemp hearts (also known as hemp seeds)
  • 2 dates
  • 1 cup warm water
  • 1 tsp coconut oil (you can work your way up to 1 TBS, but go slowly)
  • 1 TBS raw cocoa powder
  • 1/4-1/2 tsp Shilajit (I suggest even starting with a bit less to get used to the taste)
  • 1/4 tsp cinnamon
  • pinch Himalayan salt
  • dash stevia or honey if you want more sweetness

In a good blender soak hemp and chia seeds, dates and water for 15-20 minutes. Blend well. Add other ingredients and continue to blend until frothy and warm. You can also heat on the stove, but be careful to not exceed 38C to keep the enzymes of the drink intact. Decorate with cinnamon or cocoa powder. Serve and drink immediately. Makes a great alternative to coffee!
 

Amazing Raw Beet Lasagne

Amazing Raw Beet Lasagne

The raw food scene in Ubud, Bali is pretty outrageous – I ate some outstanding creations that I’m hoping to recreate at home. Today I started with something pretty simple – a basic raw lasagne with beets, zucchini and cashew ricotta.  My girls and I had lots of fun making it and it was a huge hit with everyone. The recipe is a little bit involved but totally worth it!

Amazing Raw Beet Lasagne

Layers
1 medium to large red and/or golden beetroot
2 small baby zucchini
1 lemon, juiced
3 Tbsp olive oil
Himalayan Salt & Pepper
Peel the beets and using a food processor attachment or mandolin cut the beets into very thin rounds. Do the same with the zucchini. Divide the different veggies into separate bowls and equally season with the juice of one lemon, olive oil, and a pinch of salt and pepper. Let sit and marinade for an hour or two. Meanwhile make the cashew ricotta and pesto.
Cashew Ricotta
1 1/2 cups raw cashews (soaked overnight or at least 5 hrs)
1 Tbsp chopped parsley
1 Tbsp chopped basil
1 Tbsp nutritional yeast
2 Tbsp lemon juice
1 tsp lemon zest
2 cloves garlic
1 Tbsp olive or avocado oil
Himalayan Salt & Pepper
Drain the cashews, add to blender/food processor and combine with all the other ingredients except for salt and pepper. Purée the mixture until it resembles a ricotta. Taste and season as needed.
Pesto Sauce
1/2 cup spinach
1/2 cup basil
1 tsp apple cider vinegar
1 tsp honey
3 Tbsp olive oil
2 cloves garlic
Himalayan Salt & Pepper
Combine all the ingredients together in a blender or food processor and purée until smooth. Season with salt and pepper as desired.
Assembly:
Begin by making a layer of one veggie in a rough circular shape, use as many pieces as needed. Place roughly 1 Tbsp of cashew ricotta on top and using wet finger tips spread it around evenly. Repeat this process until you have four layers of cashew cheese, ending with a veggie layer. Pour pesto on top and garnish as desired. Repeat the process until you have four little lasagnes.
Serve, maybe with a yummy side salad, and enjoy!

Jamu ~ Healing Turmeric Elixer

Jamu ~ Healing Turmeric Elixer

During my time here in beautiful Bali, I have been drinking a number of traditional healing Balinese drinks. One that I particularly love is called Jamu Kunyit, a centuries old curative prescribed by traditional Balinese healers. Turmeric is known as one of the worlds most healing spices as it contains curcumin which has powerful anti-inflammatory and anti-cancer effects and is also a very strong antioxidant. This particular drink also helps to detoxify the liver and improve immunity.
This recipe can be easily adapted for Western grocery lists – although if you have access to fresh turmeric root and galangal – go for it!
JAMU HEALING TUMERIC ELIXER

  • 1-4 fresh orange turmeric roots, peeled and grated (or 1 teaspoon of organic turmeric powder)
  • 1 little galangal root, peeled and grated (or knob of ginger if not available)
  • 1 litre pure water
  • 1 tablespoon tamarind paste (or the juice of one lemon)
  • 1/4 tsp finely ground pepper (optional – but also has healative properties)
  • Honey to taste

In a good blender, blend turmeric, galangal or ginger and 1/2 cup water until a paste forms. Place in a saucepan with additional water and boil for 20-25 minutes until it gets a slightly creamy texture. Cool down for a few minutes, and add tamarind paste (or lemon), pepper and honey to taste, mix well and then strain. Serve warm. Jamu will keep in the fridge for 3-4 days. Drink 150 ml every day, reheating it lightly each time if desired. Enjoy!

Pineapple Basil Chia Agua Fresca

Pineapple Basil Chia Agua Fresca

In Mexico, restaurants everywhere serve Agua Fresca – literally ‘Fresh Water’, a homemade fruit drink made with any combination of fruits in season. One of my faves was a pineapple basil water with chia seeds – refreshing, healthy and delish!

Ingredients:

  • 2 1/2 cups chopped pineapple (fresh or frozen)
  • 2 cups water
  • 1/4 cup honey
  • 5-7 basil leaves chopped finely
  • 1/4 cup chia seeds

Preparation:
Puree pineapple, 1 cup water, and honey in blender in batches until smooth. Pour into 8-cup measuring cup or bowl. Mix in 1 cup water and basil. Cover; chill until cold, about 4 hours. Strain pineapple mixture into pitcher, pressing on solids in strainer. Add more basil to taste and for appearance and add chia seeds – mix well. Fill tall glasses with ice. Pour agua fresca over. Enjoy!!

Raw Caramel Apple Pie

Raw Caramel Apple Pie

An incredible variation on an old classic – this deliciously decadent apple pie has no flour, no refined sugar and best of all no cooking!!
Crust
1 cup walnuts
1 cup dates
Filling
5 apples (good choices include: Honeycrisp, Gala, Pippin, Braeburn, Red or Golden Delicious, Pink Lady, Granny Smith)
1/2 cup raisins
4 tablespoons honey
4 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (optional)
Caramel
4 tablespoons almond butter
2 tablespoons honey
2 tablespoons olive oil
4 tablespoons water
Instructions:
1. Peel and slice the apples into pieces about 1/8″ thick.
2. In a ziplock bag or lidded container, toss the apples and 1/2 cup raisins with the honey, lemon juice, spices until well coated.
3. Dry in a dehydrator or low temp oven (150C) for about 2 hours, stirring once or twice. This won’t dry the apples but helps soften them and bring out the flavours.
4. Process the walnuts and one cup of dates until the mix starts to stick together.
5. Press the crust into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm.
6. Puree the almond butter, honey, olive oil, and water until very smooth.
7. Spoon the apple mixture from the dehydrator/oven into the chilled pie crust and pour the caramel evenly on top.
8. Chill for at least 2 hours before serving.